Farm Business Plan Outline

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Based on their success at the farmer’s market and local restaurants, the Burns have already sold 100 percent of their 30 shares.

Franks Organic Farm is located on one of three acres located at the Burns’ primary residence in Plymouth, Wisconsin.

During the off season, the owners of Franks Organic Farm will actively target and market new members, engage in public speaking events, and complete their forthcoming E Books.

Franks Organic Farm is a C-Corporation formed in the State of Wisconsin and is wholly owned by Frank and Kathy Burns.

Frank Burns, a former Human Resources Director at Sargento Cheese, was recently downsized.

Not desiring to re-enter corporate America, and concerned about the environment, global issues and the state of the economy, Frank began expanding his family garden.Buying from local farmers supports the local economy. Sustainable Living By reducing reliance on energy is better for the planet and conserves our natural resources. Satisfied Customers Happy members ensure repeat business and their referrals grow the business.Below are a Franks Organic Farm’s Keys to Success: Frank and Kathy Burns run, manage, and operate Franks Organic Farm.The owners also believe in contributing to their community and the planet by: 1.Local Franks Organic Farm believes that in order for the survival of the planet, we must rely on local resources.The business plan will be utilized as a tool to gauge how well the farm is doing in the future compared to their initial goals and keep them on target.The business plan is also a tool for lenders, explaining the need for initial financing, the source and use of funds, and debt repayment capabilities.Natural foods and natural farming methods leaves a smaller carbon footprint while simultaneously improves the health of its customers and its local community.Franks Organic Farm’s slogan is simple: “Live life simply and simply live”.Franks Organic Farm is a Community Supported Agriculture (“CSA”) Business entity. The farmers sell shares (subscriptions) in the next season’s produce, usually before the season begins.Each week of the season, the member receives a ‘share’ of produce from the farm.


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